Restaurant inspections: 1-21

Recently released inspection reports of Lucas County food-service operations.

Violations:

Our Food Mart, 454 E. Streicher, inspected Jan. 9. No running water at the mop sink. Unable to gain entry to the basement to verify water. Must be able to verify both hot and cold running water in the building within 24 hours. Inspector: Kerry Stanley.

The Original Gino’s Pizza, 3981 Monroe, inspected Dec. 11. Food holding above 41 degrees in the walk-in cooler. Cold hold food at 41 degrees. Small dressing cups being used as scoops in the sugar bin. Only use food grade scoops for bulk bins and store the scoops so the handles are not in the food. Inspector: Fries.

Notre Dame Academy, 3535 Sylvania, inspected Jan. 9. Half-and-half is sitting out at room temperature at 67 degrees. This food must be held cold under refrigeration at 41 degrees or lower. Provide a means for cold holding at coffee drink station. Half-and-half was discarded. Inspector: Sattler.

Arnie’s Again, 3332 W. Central, inspected Jan. 9. Dishes sanitized before soap is rinsed off. Always set up the three-bay sink to wash, rinse, and then sanitize as the final step. Corrected. Corned-beef container with old date sticker on it that said 12/20-12/25. Food must be date marked with each new batch that is prepared. Completely remove date stickers when washing containers. Inspector: Sattler.

Cheetah’s, 5801 Telegraph, inspected Jan. 10. Towels on top of dish machine with glasses on them to dry. Towels harbor bacteria and may not be used to store dry glasses. Provide proper bar matting or air dry on glass rack. Inspector: Seger.

7-Eleven, 1101 Western, inspected Jan. 9. General cleaning of back room is needed. Sweep and mop under three-bay sink and pop syrup storage boxes. Heavy build-up and debris on floors. Clean room more frequently to prevent pest attraction. Coats and employee belongings stored with food containers and cups in back room. Designate employee area away from any utensils or food to prevent cross contamination. Inspector: Kurt Susdorf.

The Olive Garden, 5120 Monroe, inspected Jan. 8. No sanitizer bucket set up in the prep area. A sanitizer bucket with correct concentration of sanitizer must be set up in food areas. Sanitizer buckets were set up correctly with chlorine at 100 ppm in all areas. Wet wipe towels being used on the bag sealer. Wet towels cannot be used because they can harbor bacteria. Ravioli at 43 degrees, chicken at 43 degrees, and spaghetti at 45 degrees in the drawers. Adjust or repair unit. Carbonara sauce at 47 degrees and tomatoes at 52 degrees on ice. Foods must be held cold at 41 degrees or lower. Follow proper icing procedure. Ice was added. Tomatoes were discarded. Inspector: Sattler.

Palacio Maya, 5125 Monroe, inspected Jan. 8. Beef prepared the day before is still 43 degrees in the walk-in cooler. Follow proper cooling procedure. Cheese is 48 degrees and tomatoes are 43 and 46 degrees on ice. These foods must be held cold at all times at 41 degrees or lower. Follow proper cold storage procedures. Foods discarded. Inspector: Sattler.

Happy’s Pizza, 27 S. Reynolds, inspected Jan. 9. Unlabeled chemical spray bottles on sink. Bottles need to be labeled to prevent chemical contamination. Sanitizer bucket not set up in back prep room. When preparing food or making dough in prep room, a sanitizer bucket needs to be set up for proper sanitizing of food contact surfaces. Cooked ribs in walk-in cooler lack required seven-day discard date. No gloves available. Manager said gloves were ordered and being picked up within hours. Inspector: Susdorf.

Marco’s Pizza, 1419 South, inspected Jan. 10. Container of ham with a discard date of 1/9. Foods, once opened or prepared, have a seven-day discard date. Ham was discarded. Quat sanitizer above 400 ppm in bucket and below 100 ppm in sanitizer sink. All sanitizer needs to be at 200 ppm. Corrected. Inspector: Susdorf.

New Millennium (BP), 4306 W. Sylvania, inspected Jan. 9. One person must be on duty at all times who is certified in a minimum of a Food Safety Level One. There is no such employee onsite. Public health order was issued Aug. 8, 2012, requiring that an employee certified in food safety must be on duty. A summons will be issued. Hot dogs on roller grill holding at 125 to 130 degrees. Hot hold such food at 135 degrees or higher. Hot dogs discarded. Adjust temperature of roller grill; remove grill from use if it cannot properly hot hold food. Repeat violation. Sandwich warmer is being used to heat commercially processed, hermetically sealed sandwiches and food. Chimichanga at 88 degrees. Food must be heated rapidly, with the time the food is between 41 and 135 degrees not exceeding two hours. Hot-holding unit is not designed for rapid heating and may not be used for any other purpose but hot holding. Food must be heated to an internal temperature of at least 135 degrees before being placed into the hot holding cabinet. Sandwich hot-holding cabinet has ambient air temperature of 122 degrees. Food must be held hot at 135 degrees or higher. Unit adjusted and by end of inspection held at 173 degrees. Repeat violation. Ingredients statements must be provided and easily accessible for each individual variety of self-service baked good. No ingredients found for certain doughnut varieties, such as filled doughnuts. Repeat violation. Inspector: Sattler.

Speedway, 5430 Monroe, inspected Jan. 9. Cans of smokeless tobacco stored in the same container of packaged cheese in the one-door cooler. Do not store tobacco products with food. Inspector: Gottschalk.

JoJo’s Famous Chili Dogs Butter Burgers & Wings, 1122 N. Byrne, inspected Jan. 11. Front hand sink lacks soap and paper towels and the cold water knob is missing. Properly stock hand sinks with soap, paper towels, and hot and cold water. Back hand sink was not turned on because it has a leak. Repair hand sink leak. Food handlers washing hands in three-bay sink. This sink is strictly for ware washing and all hand washing must be done at the designated hand sink. Hot dog chili sauce is holding at 129 degrees. Food must be held hot at 135 degrees or higher to prevent bacteria growth. Reheat the chili sauce to at least 165 degrees. Inspector: Wilke.